Nadan Chammanthi Podi / Idi Chammanthi /Roasted Coconut Spice Chutney Powder - Two Versions

Chammanthi Podi needs no introduction to those familiar with Kerala cuisine. I guess most Keralites love this spice rich dish. For me and my family, it's a favorite. However, for those of you who are new to this recipe let me brief.

Chammanthi podi is roasted coconut spice chutney powder and every home has a stock of their favorite ones. In the earlier days it used to be prepared in  the traditional stone mortar and pestal, we call it 'Ural'  and the pounding pestal is called as 'Ulaka' in malayalam. I still remember my ammuamma /grandma pounding the chammanthi podi in the stone mortar; needless to say this method of preparation adds exceptional taste to the chammanthi podi rather than one prepared using a modern mixer.

There are ton's of variations for chammanthi podi /chuntey podi and each one has unique taste according to the way of preparation of each region or each home. Today I would love to share two versions; Authentic Nadan Chammanthi Podi and Idi Chammanthi versions; one of my mom's staple recipe and I grew up eating this.

The first one very popular and regular version in all homes with shallots, gingery touch and the second one idi chammanthi are more or less the same of the nadan chammanthi podi, but consisting of lentils /urad dhal, and  the tamarind are roasted  together with all other ingredients; that will take away some of its moisture and gives distinct taste. Another major difference is the way it is ground. It's pounded with stone mortar /ural. Here I made it in a coffee grinder, as I don't have a stone mortar.  The process of making them is simple enough, but involves a significant amount of work. Either way, it's delicious !

During my last vacation to Kerala, my mom had prepared couple of bottles for us and as usual, the bottle was empty in a few days..So I tried to recapture my family favorite chammanthi podi that my amma prepares. Now, don't ask me to compare the taste with what my amma makes..Anyway, something is better than nothing :-) It goes well  Kanji /Rice Gruel  and with  Idli, Dosa ;  also, they travel well and you can freeze them to have any time you’re in the mood for a spicy treat. 

Here u go and hopefully anyone trying this recipe enjoys it too.

Version : 1
Recipe for Nadan Chammanthi Podi /Kerala Style Chammanthi Podi /Chutney Powder

Preparation Time : 30 minutes

Cooking Time : 30-45 minutes

Serves : 1 big bottle

Ingredients :

Grated Coconut : 2 1/2 cups (fresh or frozen) / 1 big coconut (fresh)
Shallots /Small Red Onions /Kunjulli /Cheriya Ulli : 2 tbsp or 6 nos (crushed)
Ginger : 1tsp (finely crushed)
Coriander Seeds : 1 tbsp
Cumin Seeds : couple of pinches
Dried Red Chillies : 20-25 or Red Chilli Powder : 1 1/2 tbsp or adjust according to your spice level
Black Pepper Powder : 1/4 tsp
Tamarind : small lemon sized ball
Curry Leaves : 2 sprig
Salt to taste

Method of Preparation :

1. Heat a non stick kadai or pan when its hot.

2. Dry roast the all ingredients except tamarind and salt, over slow-medium heat. (Note : If using red chilli powder use towards the end of cooking.)

3. Fry until the coconut gets a deep brown, keep on stirring constantly; so that it is evenly roasted. It takes about 30-45 minutes.

4. Once browned, if you are using red chilli powder, then add it now and roast for couple of minutes and remove from heat and let it cool.

5. Grind it into a coarse powder together with tamarind and salt in coffee grinder or food processor or blender.

6. After cooling for an hour or two store the chammanthi podi in an airtight container or glass bottle.

7. Serve with Rice, Kanji /Rice Gruel  or mix with a tsp of coconut oil /cooking oil and serve as a side for  Idli, Dosa or with anything as you wish. Enjoy !

Version : 2

Recipe for Idi Chammanthi /Varuthuidicha Nadan Chammanthi Podi

Preparation Time : 30 minutes

Cooking Time : 30-45 minutes

Serves : 1 big bottle

Ingredients :

Grated Coconut : 2 1/2 cups (fresh or frozen) or 1 big fresh coconut
Dried Red Chillies : 20-25 or Red Chilli Powder : 1 1/2 tbsp or adjust according to your spice level
Split Urad Dal /Black Gram / Uzhunnu parippu : 2 handsfull or 1/4 cup
Asafotida /Hing/Kayam : a big pinch
Tamarind : small lemon sized ball
Curry Leaves : 2 sprig
Salt to taste

Method of Preparation :

1. Heat a non stick kadai or pan when its hot.
2. Dry roast the grated coconut and urad dal and roast it until light brown color, when it reaches light brown in color, add the dried  red chillies tamarind, asafotida, and fry over slow-medium flame. (Note : If using red chilli powder use towards the end of cooking.)
3. Fry until the coconut gets a deep brown, keep on stirring constantly; so that it is evenly roasted. It takes about 30-45 minutes.
4. Once browned, if you are using red chilli powder then add it now and roast for couple of minutes andremove from heat and let it cool.
5. Grind it into a coarse powder together with salt in a coffee grinder or food processor or in a blender.
6. After cooling for an hour or two store the chammanthi podi in an airtight container or glass bottle.
7. Serve with  Rice, Kanji /Rice Gruel or mix with a tsp of coconut oil /cooking oil and serve as a side for Idli, Dosa  or with anything as you wish. Enjoy !

Notes:

• Do not use a drop of oil and water for this recipe.
• I do recommend using fresh coconut, frozen preferred, but don't use dessicated.
• Always try to roast the ingredients in slow medium heat as it will burn easily and do stir constantly till it is evenly roasted.
• This chuntey powder has a high shelf life and keeps well for a month in room temperature and will stay long if stored in refrigerator.

Related Posts :

Unakka Chemmeen Chammanthi Podi / Dry Prawn Chutney Powder 
Idili Dosa Podi /Spiced Lentil Powder for Idili & Dosa
Biryani Masala Powder


Happy Cooking!